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Fall-apart massaman lamb shoulder
4.9 from 86 votes

Fall-apart massaman lamb shoulder

This recipe for fall-apart Massaman lamb shoulder slow-cooks a 2 to 2.25 kg bone-in lamb shoulder with Massaman curry paste, coconut milk, chicken stock, aromatic spices, onion, and whole baby potatoes. The result is tender lamb that easily separates with a fork, infused with fragrant spices and a rich curry sauce. The potatoes cook whole alongside the meat, absorbing the sauce while retaining their texture.

Prep Time
5 mins
Cook Time
4 hrs 30 mins
Resting
15 mins
Servings: 6 - 8
Calories: 478 kcal
Course: Main Course

Ingredients

  • 2-2.25kg/ 4 - 4.5 lb lamb shoulder , bone in, excess fat trimmed (but leave thin fat layer on (Note 1)
  • 114g/ 4oz (1/2 cup) massaman curry paste or other brand (Note 2, Maesri brand, 1 can
  • 400g/ 14 oz can coconut milk , full fat (Note 3)
  • 3 cups chicken stock low sodium, or broth
  • 1 onion , halved then cut into 1 cm / 1/2" thick wedges
  • 2 cinnamon stick or 1/2 tsp powder
  • 2 star anise (won't ruin if you don't have this)
  • 600g/ 1.2 lb baby potatoes whole (don't cut cubes, Note 4, small
Garnishes / serving:
  • 2 red chili finely sliced diagonally (optional, large
  • 1 cup (lightly packed) Coriander highly recommended, leaves and sprigs, aka cilantro
  • jasmine rice (basmati also excellent)

Instructions

Abbreviated recipe:
    Cup of Yum
  1. Whisk curry, coconut and stock, put lamb in upside down. Add spices and potatoes, foil cover, roast 1 hour at 220°C/425°F (200°C fan), 3 hours 180°C/350°F (160°C fan) or until fall-apart. Uncover, turn lamb, 30 minutes. Garnish, serve!
Full recipe steps:
  1. Preheat the oven to 220°C/425°F (200°C fan-forced).
  2. Whisk the curry paste, coconut milk and chicken stock in a pan until lump free. Put lamb shoulder in, turn to coat in the sauce then place it so it's upside down (ie meaty / fat side down).
  3. Place the onion, cinnamon sticks, star anise and potatoes around the lamb. Cover with foil.
  4. Slow-cook - Roast for 1 hour. LOWER the oven to 180°C/350°F (160°C fan) then roast for a further 3 hours. (Note 5)
  5. Check - Remove foil and use forks to check the meat is virtually “fall-apart-tender”, it should be by this time. If not, cover and keep cooking.
  6. Brown - Turn the lamb over, spoon over sauce. Bake uncovered 30 minutes or until deep golden. (Note 6 for sauce adjustments)
  7. Serve - Rest for 10 - 15 minutes. Spoon off as much or as little excess fat off surface, discard. Mix sauce well (it's quite runny, if it was thicker it'd be too rich). Transfer to a serving dish, if you like, sprinkle with chilli and coriander. Serve! (Note 7 for serving styles)

Notes

  • Use bone-in lamb shoulder up to 2.5 kg for best texture; boneless or leg cuts also work but may vary in juiciness.
  • Recommended Massaman curry paste is Maesri brand for authentic flavor; alternatives can be used based on availability.
  • Choose full-fat coconut milk with high coconut content for a richer sauce.
  • Use small whole baby potatoes to avoid them disintegrating; don’t peel or cut into cubes.
  • The initial high oven temperature reduces cooking time; lower heat for slow braising to tenderize the meat.
  • The dish reheats well – after cooling, refrigerate and reheat covered at 180°C (350°F) for about one hour.
  • If sauce is too thin or reduced too much, adjust by returning the pan to the oven sans lamb or adding water before final browning.

Nutrition Information

Calories 478cal (24%) Carbohydrates 18g (6%) Protein 48g (96%) Fat 24g (37%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Cholesterol 142mg (47%) Sodium 502mg (21%) Potassium 1100mg (23%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 2250IU (45%) Vitamin C 18mg (20%) Calcium 75mg (8%) Iron 7mg (39%)

Nutrition Facts

Serving: 6 - 8

Amount Per Serving

Calories 478

% Daily Value*

Calories 478cal 24%
Carbohydrates 18g 6%
Protein 48g 96%
Fat 24g 37%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 142mg 47%
Sodium 502mg 21%
Potassium 1100mg 23%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 2250IU 45%
Vitamin C 18mg 20%
Calcium 75mg 8%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.